No-Boil Slow Cooker Lasagna

You sacrifice a little bit in texture for the sake of convenience here — the noodles are softer than in the baked variety — but sometimes in life, we need a little convenience. And weeknight lasagna that’s cheesy, easy, and comforting… What more could you want? 

Ingredients: 

• 2 (24 oz each) jars marinara sauce 

• 1 box no-boil lasagna noodles 

• 32 oz ricotta cheese 

• 2 cups mozzarella cheese, grated 

• 1 cup parmesan cheese, grated 

• 1 egg 

• 1 teaspoon Italian seasoning 

• 1/4 cup fresh basil, chopped 

• Kosher salt and freshly ground black pepper, to taste 

Preparation: 

1. Spread about 1 1/2 cups of the marinara sauce in the bottom of your slow cooker. 

1. Top with a layer of lasagna noodles, breaking them apart to fit as needed. 

1. In a medium bowl, stir together the ricotta, parmesan, egg, and 1 cup of the mozzarella cheese. Add Italian seasoning, basil, and season with salt and pepper. Stir to combine. 

1. Spoon 1/3 of the cheese mixture over the noodles and spread out if needed. Top with another layer of noodles and sauce. 

1. Repeat layers twice more, then top with the remaining mozzarella cheese. 

1. Cover the slow cooker and cook for 3-4 hours on high or 6-8 hours on low. 

1. Slice, serve, and enjoy!